懶洋洋的星期天

週六晚喝得頗醉，昨日醒來後要呆個多小時才回魂，身體機能告訴我需要一個好懶洋洋好hea的星期天。吃過早餐去了做facial，然後後跟葉老太及小姨甥女上茶樓。午餐後才兩點多，成日流流長，心裡不斷盤算著要做些甚麼打發時間，最後我決定亞勳整餅！對上次開爐焗餅已是聖誕節，當時為聖誕派對做了兩大個餅，工程頗為浩大。相隔8個月後再回歸廚房，決定先來個簡單些的recipe，翻開cookbook，鎖定了這個Maple Syrup Cupcake with Raspberry Jam！

不好意思，以下要轉一轉英文channel，因為實在不太曉用中文寫食譜，嘻嘻..

how to make： Preheat the oven to 180C. Beat 90g softened butter, 2/3 cup brown sugar and 2 1/2 tablespoons caster (superfine) sugar in the bowl of an electrix mixer until light and creamy. Add 2 eggs (room temp.) gradually and beat well. Add 2 tablespoon of milk, 1/2 cup maple syrup, 1 2/3 cups sifted plain (all-purpose) flour and 1 3/4 teaspoons baking powder and beat until smooth. Spoon into 12 x 1/2 cup capacity muffin tins and then mix in a teaspoonful of raspberry jam into each mixture. Bake for 20 mins or until cooked when tested with a skewer. Cool in the tins for 5 mins. Makes about 8.

今次用了貴價法蘭西牛油，不過覺得製成品沒有太大分別
the mixture

放入焗爐前的模樣

新鮮出爐蛋糕

製成品效果不錯，初初以為下了半杯maple syrup會很甜，但原來甜味才剛好，yum yum！